Name: Best Blueberry French Toast Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 5 h
Cuisine: American
Ingredients: 1 loaf French bread or brioche, cut into cubes (about 6 cups); 6 large eggs; 2 cups milk (or 1 cup milk + 1 cup cream); 1 tsp vanilla extract; 1 tsp ground cinnamon; 1/4 cup maple syrup or 1/3 cup granulated sugar; 1 1/2 cups fresh or frozen blueberries; 1 cup blueberries (for topping); 1/4 cup sugar (for topping); 1 tbsp cornstarch; 1/4 cup water; 1 tbsp lemon juice; Optional: powdered sugar, whipped cream, maple syrup (for serving)

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Blueberry French toast casserole is the ultimate make-ahead breakfast that’s both comforting and elegant. I take cubes of soft bread, soak them in a rich custard, fold in fresh or frozen blueberries, and bake it until golden and puffed. It’s finished with a sweet, juicy blueberry topping that makes every bite feel like a warm hug.

Why You’ll Love This Recipe

I love this recipe because it’s easy to throw together the night before and bakes into a delicious, crowd-pleasing breakfast the next morning. It’s sweet, slightly tangy from the blueberries, and has that perfect mix of soft custard inside and lightly crisp edges. Whether I’m hosting brunch or just want something special for the weekend, this dish always delivers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the casserole:

French bread or brioche, cut into cubes
Eggs
Milk (or a mix of milk and cream)
Vanilla extract
Ground cinnamon
Maple syrup or sugar
Fresh or frozen blueberries

For the blueberry topping:

Blueberries
Sugar
Cornstarch
Water
Lemon juice

Optional:

Powdered sugar (for serving)
Whipped cream
Maple syrup

Directions

I grease a baking dish and layer it with cubed bread and blueberries.
In a bowl, I whisk together eggs, milk, vanilla, cinnamon, and a bit of maple syrup or sugar to create the custard.
I pour the mixture evenly over the bread, gently pressing down so it soaks in. I cover it and refrigerate it overnight, or at least for a few hours.
When ready to bake, I let the casserole sit at room temperature for 30 minutes, then bake it until puffed and golden.
While it bakes, I make the blueberry topping by simmering blueberries, sugar, cornstarch, water, and lemon juice until thick and jammy.
I spoon the warm blueberry sauce over the baked casserole before serving, and sometimes dust with powdered sugar or serve with whipped cream.

Servings and timing

This recipe makes about 8 servings.
Prep time: 15 minutes
Chill time (optional): 4 hours or overnight
Bake time: 45–50 minutes
Total time: About 5 hours (including chilling), or 1 hour without

Variations

I sometimes use cream cheese cubes layered with the bread for a cheesecake-style surprise.
For a citrus twist, I add lemon zest to the custard and a splash of orange juice to the topping.
I’ve made this with raspberries or strawberries when I’m out of blueberries—just as delicious.
I use almond milk and gluten-free bread to make a dairy-free, gluten-free version for guests with dietary needs.

storage/reheating

I store leftovers covered in the fridge for up to 3 days.
To reheat, I warm individual portions in the microwave or bake the whole dish covered at 325°F for 15–20 minutes.
It also freezes well—after baking and cooling, I wrap it tightly and freeze for up to 1 month. I thaw in the fridge overnight and reheat in the oven.

FAQs

Can I use frozen blueberries?

Yes, I often use frozen blueberries straight from the freezer. No need to thaw them—just fold them in and bake as usual.

What type of bread works best?

I prefer using day-old brioche, challah, or French bread. They soak up the custard without turning soggy.

Do I have to chill it overnight?

No, but I’ve found that chilling it for at least a few hours helps the flavors meld and gives the best texture. If I’m short on time, even 30–60 minutes works.

Can I make it sweeter?

Definitely. I adjust the sugar or maple syrup to taste. I sometimes drizzle extra syrup on top just before serving.

Can I prepare the blueberry topping in advance?

Yes, I often make it the night before and warm it up when the casserole is ready. It stores well in the fridge for up to 3 days.

Conclusion

This blueberry French toast casserole has become one of my go-to breakfast bakes for holidays, brunches, and lazy weekends. It’s rich, fruity, and just the right amount of sweet. I love how easy it is to make ahead and how impressive it looks when it comes out of the oven bubbling and golden. It’s a guaranteed crowd-pleaser that I keep coming back to again and again.